Easy Pineapple Coconut Squares
User Reviews
4.6
Easy Pineapple Coconut Squares
Description
This recipe makes Pineapple Coconut Squares by first preparing a shortbread base with flour, butter, and sugar, mixed to a coarse crumb consistency and baked until set. The topping combines butter, sugar, egg, well-drained crushed pineapple, and shredded coconut. The topping is spread evenly over the partially baked base and then sprinkled with additional coconut before baking again until the bars achieve a golden, set finish.
The result is a two-layer bar with a crisp, buttery bottom and a sweet, tangy, textured top combining fruit and coconut flavors. The use of pineapple adds natural moisture and fruity brightness balanced by the richness of butter and egg in the topping. Coconut adds chew and a mild tropical note.
These squares are convenient to prepare in a single baking pan and can be cut into individual bars for serving. They can be enjoyed at room temperature or chilled. The bars are suitable for casual gatherings or dessert plates and pair well with coffee or tea.
Storing the baked bars in an airtight container in the refrigerator preserves freshness for several days. They can be layered with parchment between bars to prevent sticking. Freezing is also an option, either as a whole pan or cut bars, wrapped well to maintain quality. Using room temperature eggs and draining the pineapple thoroughly are important for texture control. Lining the pan with parchment simplifies removal and cleanup.
Ingredients
FOR THE SHORTBREAD BASE
- 1¼ cups flour
- ½ cup butter
- ¼ cup sugar
FOR THE TOPPING
- 1 tablespoon butter
- ½ cup sugar
- 1 egg room temperature
- 1 can pineapple 14 ounce/ 410 gram can unsweetened crushed pineapple) (drain well and squish excess liquid out with your hands, crushed
- ½ cup coconut I used flaked coconut unsweetened, shredded or flaked, divided
**if base is too dry add a tablespoon or 2 of butter.
Instructions
- Pre-heat oven to 350F/180C. Line an 8 inch/20 cm square pan with parchment paper or lightly grease or spray.
FOR THE SHORTBREAD BASE
- In a medium bowl mix together with a pastry blender the flour, butter and sugar until it resembles coarse crumbs. Place the mixture in the prepared pan and gently pat down, bake for 15 minutes.
FOR THE TOPPING
- Meanwhile in a medium bowl cream together the butter, sugar and egg, then fold in the well-drained pineapple and half the coconut, mix well then spread over the baked base, sprinkle the top with the remaining coconut, return to the oven and bake for another 25-30 minutes. Let cool completely before cutting. Enjoy!
Notes
- Use room temperature eggs, removing from the fridge 45 to 60 minutes before mixing, for best integration.
- Store baked bars tightly covered in the refrigerator for up to 4-5 days; layer with parchment paper between bars to prevent sticking.
- For freezing, line pan with parchment before baking for easier removal, cool bars completely, then double wrap with plastic wrap and foil; bars last up to 3 months frozen.
- If freezing sliced bars, use freezer-safe containers with parchment paper between layers to maintain quality.
- Drain crushed pineapple thoroughly and squeeze out excess liquid to prevent sogginess in the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 61mg | 3% |
| Potassium | 21mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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